Frisse Leaves " Washed & Ready to Eat"

In the culinary arts, the wordfrisée(pronounced "free-ZAY") is used to refer to a variety of endivewith curly, pale-green or yellowish leaves.

The catalog of leafy vegetables that go by the name endive can be somewhat vast and bewildering, and not always accurate. Frisée is sometimes called curly endive or chicory. But unlike some endives, frisée does not have a cylindrically shaped leaf but is rather shaggy and bushy.